Pike perch with tkemali from pickled gooseberries
6 servings
30 minutes
Recipe from Evgeny Kuznetsov, chef of the restaurant "Sibirsibir".
1
Prepare pickled gooseberries. Wash the berries, cut off the tails with scissors, and arrange them in jars.
2
Boil 500 ml of water, add vinegar, kaffir lime, lemongrass, thinly sliced ginger, salt, and sugar. Bring to a boil again, pour the hot brine into jars with gooseberries and leave at room temperature for 2 days. Then cover the jars with lids (do not screw on!) and place in the refrigerator. After 2 weeks, the gooseberries can be eaten.
- Apple cider vinegar: 90 ml
- Lime leaves: 15 g
- Lemongrass: 25 g
- Fresh ginger: 50 g
- Salt: 40 g
- Sugar: 90 g
3
Prepare tkhemali. Place cilantro, dill, spinach, 350 grams of pickled gooseberries, coriander, honey, soy sauce, and garlic in a blender. Blend until smooth. Then continue blending while slowly adding olive oil to create a thick emulsion.
- Coriander: 30 g
- Dill: 30 g
- Spinach: 130 g
- Gooseberry: 1 kg
- Ground coriander: 2 g
- Flower honey: 90 g
- Soy sauce: 100 ml
- Garlic: 25 g
- Olive oil: 300 ml
4
Prepare Borodinsky crumb. Cut the crust off the bread, dice the crumb into cubes, and dry it in the oven. Then grind it into crumbs in a blender.
- Borodinsky bread: 70 g
5
Prepare the pikeperch. Melt butter in a pan with a sprig of thyme; once heated, place the pikeperch fillets skin-side down. Fry for 1-3 minutes (depending on fillet thickness), then flip, season with salt and pepper. Wait until the flesh turns white and stops being transparent, then remove the pikeperch from heat.
- Olive oil: 300 ml
- Salt: 40 g
- Gooseberry: 1 kg
6
Place the fillet on plates, drizzle with gooseberry tkhemali, and arrange pickled gooseberries nearby. Sprinkle the fish with Borodino bread crumbs, garnish with greens, and serve.
- Gooseberry: 1 kg
- Borodinsky bread: 70 g
- Coriander: 30 g